Preparation time: 15 mins  |  Cooking Time: 50 mins  |  To: 4-6

INGREDIENTS:

  • 200 g of sugar
  • 6 eggs
  • 2 egg yolks
  • 500 ml of milk
  • 1/2 glass of port wine
  • Juice and zest of 1 orange
  • 150 g sugar for the caramel
  • 50 ml of water for the caramel

PREPARATION:

Preheat the oven to 180ºC.

In a pan, make the caramel. Add the sugar and when it starts to melt and take on color on the sides, add the water, stir with a wooden spoon to mix and melt evenly. When the caramel is no longer opaque, remove from the heat.

Pour the caramel into the pudding mold, covering the central cone and spreading it around the sides using a wooden spoon.

In a bowl, mix the flour with the sugar. Add the eggs, yolks, orange juice and zest, port wine and milk, stirring constantly.

Strain the mixture through a fine sieve, directly into the caramelized mold, cover with parchment paper and place the lid on. Bake in the oven, in a bain-marie, for 40 to 45 minutes.

Lift the lid of the pan and test whether the pudding is cooked well by touching it with your finger. The texture should be firm and smooth.

Once cooked, remove the pan from the pan and let it cool. When it is cold, place it in the fridge and remove it the next day.